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Far Niente Wine Pairing Dinner
at Meat Market Palm Beach

An Exceptional Experience for the Gastronome

On Wednesday June 20th, Meat Market Palm Beach will be hosting a Far Niente Wine Dinner. Priced at $150 (excluding tax and gratuity), this four-course dinner will begin with a reception at 7PM followed by a sit down dinner at 7:30PM. Diners can indulge in delicious culinary delights crafted by Executive Chef/Co-Owner Sean Brasel. Each course will be paired with a Far Niente wine that complements the cuisine. Full menu as follows:

 

Reception

Tempura Fried Cauliflower with Romesco

Wood Grilled Churrasco on Crispy Taro with Salsa Verde Cream Cheese

Shrimp Ceviche Spoons Preserved Mango and Aji

2016 Far Niente Chardonnay, Napa Valley

 

First Course

Foie Gras Torchon & Tuna Tartar with Mango White Soy Dressing

Citrus Dusted Blue Corn Chips

2015 EnRoute Pinot Noir, Russian River Valley

Second Course

Wood Grilled Lamb Tenderloin, Spring Pea Pudding, Truffle Relish and Pea Chips

2015 Bella Union Cabernet Sauvignon, Napa Valley

Third Course

30 Days Dry Aged Prime Niman Ranch Top Sirloin, Garlic Boursin Celeriac Puree, Crispy Maitake Mushrooms, Confit Celery Root and Mushroom Soy Drizzle

2015 Far Niente Cabernet Sauvignon, Oakville, Napa Valley

Dessert Course

Pineapple Polenta Upside Down Cake with Vanilla Mango Ice Cream

2012 Dolce “Liquid Gold”, Napa Valley

 

Reservations for the Far Niente dinner are limited and can be made by calling (561) 900-6001; or email mherndon@meatmarket.net

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Black River Caviar
Memorial Day Special only at
Mary Mahoney, Worth Avenue

Black River Caviar ‘Royale’ special offer exclusive to Mary Mahoney

Black River Caviar ‘Royale’, will be offered as a special promotion through Memorial Weekend at Mary Mahoney, 336 Worth Avenue.  This Palm Beach institution known for its linens, porcelaines and highly curated assortment of the worlds’ finest brands has been the exclusive purveyor for Black River Caviar for over 6 years.  With  slightly larger and lighter eggs than the Tradition  Oscietra grade, the Royale’s rich nutty is perfect directly off a mother of pearl spoon!  No black river caviartoasts necessary!  My favorite way to enjoy it in the summer is on cucumber rounds or avocado slices!

Memorial Weekend Offer

Now through May 28th, the Royale is being offered at 20% less.  So instead of paying $460 for 100 grams (3.5 ounces), it is available at $360 for a savings of $100.

Smaller and larger sizes are available starting at $72 vs $92 for 20 grams or $3600 for akilo versus $4600 for a savings of $1000!

To place an order call Mary Mahoney 561 655 8288

www.marymahoney.com

 

 

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STEAK SUNDAYS at MEAT MARKET are back!!

Back by popular demand, this coming Sunday, May 20th  will signal the return of Meat Market’s wildly popular Signature Steak Sunday. Every Sunday this summer, you can enjoy a selection of Executive Chef/Co-Owner Sean Brasel’s Signature Steaks at half price. Options include 16 ounce Chicago Prime New York (full or half); 12 ounce filet mignon (full or half); 16 ounce Prime Ribeye; the Meat Market steak – 16 ounce Prime Picanha with Habanero Chimichurri (full or half); or the Creative Steak of the Day.

My favorite is the prime rib-eye topped with either seared foie-gras or roasted prime bone marrow….. but of course you can choose from other succulent additions such as a 6 ounce lobster tail; Oscar-style with blue crab and béarnaise; and black truffle butter. Signature Steak Sunday will be offered to guests in the dining room, as well as those sitting at the bar and lounge.  Not to be combined with any other offers and not available for to-go orders.

Meat Market, located at 191 Bradley Place in Palm Beach, serves dinner nightly. For reservations, please call (561) 354-9800. For more information, visit www.meatmarket.net.

 

Facebook:                  https://www.facebook.com/MeatMarketPalmBeach

Twitter:                      https://twitter.com/MeatMarketPB

Instagram:                 http://instagram.com/MeatMarketPalmBeach

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Meat Market hosts
Summer Dinner Series Kick-off

As the season shows its first signs of winding down and the first tier of snowbirds take flight,  Meat Market, Palm Beach’s sizzling steakhouse,  is springing into Summer with the highly anticipated Summer Series Cocktail Dinner.  A must-attend experience for foodies and drink connoisseurs, the four-course cocktail dinner will be taking place on Wednesday, May 9, 2018.  Shiny Sheet’s Marci Cloutier couldn’t have said it better on The Dish.

Crafted by Chef/Co-Owner Sean Brasel, the menu will feature bold and savory dishes that pair perfectly with Meat Market’s refreshing handcrafted libations. The dinner, priced at $85 per person (excluding tax and gratuity) will start with a reception at the bar at 7PM, followed by the sit-down dinner at 7:30PM.

Reception

Duck Leg Confit Empanadas with Boursin Cheese

Tempura Fried Shrimp with Chipotle Aioli

Mini Kobe Tartare on Potato Chips

Aperol Spritz: Aperol, Dry White Wine, Col De Salici Prosecco

Bellini: Col De Salici Prosecco, Citrus, Giffard Peach, Fresh Peach Puree

 

First Course

Hamachi Tiradito with Lime Aji Sauce, Tempura Scallion, Lime Powder, Pickled Chili’s, Cilantro

Mojito: Bacardi Rum, Citrus, Mint, Soda

Second Course

Crispy Local Snapper with Watermelon & Cucumber Relish, Yucca “Patatas Bravas”

Fresca Pepino: Tito’s Handmade Vodka, Citrus, Cucumber Puree, Ginger, Mint  

Third Course

Wood Grilled Achiote Buffalo Tenderloin, Charred Corn Polenta, Heirloom Tomato Salsa

Some Like It Hot: Alacran ReposadoTequila, Raspberries, Citrus, Cocchi Americano Vermouth

I Love Gold: Patron Anejo Tequila, Combier, Honey, Citrus, Orange, Cinnamon 

Fourth Course

Warm White Lava Cake with Strawberry and Fig Compote, Vanilla Ice Cream

Fig Old Fashioned: Bulleit Bourbon, PX Oloroso Sherry, Honey, Mission Fig Bitters

Reservations for the cocktail dinner are limited and can be made by calling (561) 900-6001; or email mherndon@meatmarket.net

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Black River Caviar & Schramsberg Vineyards
A Marriage Made in Napa

Black River Caviar and Schramsberg Vineyards

This fall brought us a match made in heaven, or in this case, Napa: Black River Caviar and Schramsberg Vineyards.   Napa Valley Entertaining is a beautifully illustrated table book showcasing Napa Valley gatherings, as well as serving as a hostess’s guide to adding a touch of wine country flair to entertaining. The author Blakesley Chappellet, with photographer Briana Marie, chronicles décor, recipes, and perfect wine pairings that make Napa Valley unforgettable. Black River Caviar and Schramsberg Vineyards are among the perfect partnerships highlighted.napa entertaining with black river caviar

“All of Schramsberg’s sparkling wines pair wonderfully with Black River Caviar,” says Graham C. Gaspard, President of Black River Caviar. Their Brut Rosé, however, is his personal favorite. Schramsberg brilliantly crafts the Rosé from a blend of Chardonnay and Pinot Noir; they handpick as well as meticulously press the grapes in order to provide the best possible taste. Furthermore, the wine gives just the right amount of acidity to compliment Black River’s equally high-quality, and flavorful, sturgeon roe.

Schramsberg Vineyard Holiday Savings

Just in time for the holiday season, Hugh and Monique Davies (proprietors of both Davies Vineyards and Schramsberg Vineyards) have an exclusive offer for “Friends of Black River Caviar.” There will be 1 cent ground shipping on orders of $139 or more with the coupon code “BLKRIVER” at checkout.

Click here to shop now and use coupon code BLKRIVER at checkout

Also, take note of the recommended shipping deadlines for Schramsberg Vineyard shipments:

  • Residents from states that are north, south and east of Missouri,
    place ground shipping orders by:
    New Year’s Eve – 12/19

  • Residents from states in the Northwest to Texas,
    place ground shipping orders by:
    New Year’s Eve – 12/21

  • California residents must place ground shipping orders by:
    Christmas – 12/17       New Year’s Eve – 12/25

Black River Caviar Holiday Savings

Black River Caviar is offering free shipping on all orders of $350 or more with the coupon code “ELF” at checkout. Click here to place your Black River Caviar order on line.  The product is locally available in Palm Beach at Mary Mahoney on Worth Avenue.

 

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Black River Caviar adds to
Superior Oscietra Collection

Imperial and Master Selections in time for the Holidays

Just in time for the Holiday season, Black River Caviar’s recently introduced Imperial and Master grades to its exceptional Oscietra selection.  Locally available at Mary Mahoney store on Worth Avenue, they represent the top tier in a four-category scale in quality for Oscietra sturgeon roe. According to the Master’s classifications, physical appearance is part of the proof of truly exceptional caviar. Whereas Tradition caviar measures at approximately 2.9 mm, its colors graded from black to light brown, Master Selection caviar measures at 3.2 mm, ranging colors from golden to exceedingly light brown.

Tradition – medium sized, darker colored eggs, rich nutty taste.
Royale – medium-large sized, slightly lighter color, rich nutty taste.
Imperial – large sized, light colored eggs, perfect appearance and taste.
Master Selection – the lightest, largest eggs with special qualities as dened
by the Black River Caviar Master.

The Black River Caviar Tradition

It’s a family business. The Alcalde family business, and it’s turned into an international enterprise that celebrates superior quality in every aspect of it. From the unique care of their breeding process to the immaculate service and presentation, Black River Caviar’s sturgeon roe strives to deliver a natural and flavorful high-quality experience.

The world-renowned Esturiones del Rio Negro has been farming their products in Uruguay since 1996. The roe is made and exported by request, and it is cultivated within the standards set by the Black River Caviar Master. These standards include size, color, firmness and texture, and of course the flavor and taste in respect to saltiness.

Request an Order

Black River Caviar’s ultimate goal is excellence, and that includes giving their clients nothing but an absolute quality experience. Because these exclusive products are available locally, you can request an order from Mary Mahoney by calling (1)561.655.8288.

 

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Best and Biggest STONE CRABS
at Meat Market Palm Beach

When it comes to Stone Crabs, Bigger is always Better….

Every year, the return of the Stone Crabs marks the beginning of the Palm Beach season. Hurricane Irma wasn’t able to stop the festivities at Meat Market Palm Beach. Their stone crabs’ over the charts-sized claws are perfectly cracked. As a result, this allows seafood lovers to savor generous bites of the succulent meat without shell interruption. On Tuesdays, pair this delicacy with your favorite bottle of Sauvignon Blanc or Champagne at half price.

Wine Tuesdays extended through the season

Due to so many wine connoisseurs returning to their winter homes, Meat Market is extending Wine Tuesdays for the duration of the season. A selection of wines from Meat Market’s extensive wine cellar will be offered at half price. Whether you opt for ordering plump oysters and monster-size shrimp at the bar during Happy Hour, or my favorite–a Tomahawk to share in the dining room, Sommelier Jonathan Negrin will suggest the perfect complement to your choice.

For Reservations

or call 561.354.9800

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More than just the best steaks in town: It’s a full fall calendar at Meat Market Palm Beach

Parties and summer perks roll in to fall at Meat Market Palm Beach

Slow was not part of the deal for anyone who spent their summer in Palm Beach. We had our close calls, our dose of excitement–our fill of events at Meat Market Palm Beach. The prominent steakhouse’s After Dark Thursdays was a consistent ‘not to be missed‘ staple among resident hipsters and professionals. 

Meat Market treated locals with  creative wine pairing dinners, Gold Card member receptions, and an impressive roster of professional charity fundraisers and mixers. 

The most popular summer perks were Steak Sundays (50% off signature steaks), Wine Tuesdays (50% off select wines from 5-10PM), not to mention extended Daily Happy Hours (4-8PM). These events will continue through the month of October.


October Highlights

Here is a peek at some Meat Market Palm Beach Highlights. Happy Hour is available to the public every day, even during private events.

Thursday, September 28 at 8PM: After Dark Thursdays with DJ Rey Verges

Tuesday, October 3 at 6-8PM:  Families First of PB County Mixer 

       For Sex or Revenge 

Wednesday, October 4 at 6-8PM:  Dreyfoos in White Kick off 

Thursday, October 5 at 6-8PM: Book signing of author Amy Minty‘s For Sex or RevengeBooks will be available for sale and signed on site. $1 from each book will benefit Living Hungry.

— 8PM: After Dark Thursdays with DJ Supreme1

Thursday, October 12 at 5PM: ‘Business Exit Strategies Presentation’ presented by Transworld Business Advisors. Light hors d’oeuvres and Tito’s Handmade vodka specialty cocktails.  

— 8PM: After Dark Thursdays with DJ Adam Lipson

Wednesday, October 25 at 6PM: Kid Sanctuary Campus

Call (561)-354-9800 for more information or reservations.

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JAPANESE WHISKIES DINNER
Meat Market Palm Beach

Summer Dinner Paired with Unique Japanese Whiskies

Meat Market Palm Bach continues to keep dining exciting with yet another out of the box experience.  On August 30th, for one night only, guests will have the opportunity to experience the refined flavors of Japan with a four-course Japanese Whiskey Dinner.  Each course, prepared by Chef/Co-owner Sean Brasel will be paired with a unique Japanese whiskey. The dinner – priced at $200 per person (excluding tax and gratuity) – will start with a reception at 7PM, followed by dinner at 7:30PM.  Meat Market Gold Card Holders entitled to 20% off.  Limited seating available; complete menu follows:    

Hors d ’Oeuvres

Seared Short Rib with Mizuna and Uni

Crab Fried Rice Spoons

Togarashi Seared Tuna with Garlic Sauce on Lotus Chip

Steamed BBQ Mushroom Buns

 

Suntory Toki

Fresh Sencha Tea, Campari, Pressed Green Apple Juice, Lemon & Ginger

 

First Course

Deep Fried Shrimp,

Shiso, Quail Egg with Lychee Ponzu Sauce 

Hibiki Harmony

Lychee, Apricot, Almond, Lemon

 

Second Course

Tsukiji Market Style Ramen

Hard Boiled Egg, Golden Noodles, Roasted Pork, Pickled Cucumber,

Napa Cabbage and Chicken Wontons 

Yamazaki 12

Neat with A Cold Serve of Genmaicha Tea

 

Third Course

Garlic Glaze Japanese A4

 Crispy Bok Choy, Bunashimeji Mushrooms & Mushroom Soy 

Hakushu 12

Sphere Rock with Crispy Mushroom Chip

 

Dessert

Crispy Filo Layered

Vanilla Sake Mousse, Green Tea Ice Cream & Cinnamon Crumble

Kikori

Old Fashion

Chamomile Yuzu Cordial, Spanish Bitters

 

Meat Market Palm Beach is located at 191 Bradley Place in Palm Beach. Reservations for the whiskey dinner are limited and can be made by calling (561) 900-6001 or email elumb@meatmarket.net

 

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HUNDRED ACRE WINERY
An Exclusive Experience at Meat Market

A private wine-pairing dinner limited to 30 guests, Wednesday July 26th

Meat Market Palm Beach’s Summer Wine Dinner series has been an ongoing highlight for food and wine aficionados.  I was lucky to have enjoyed the most recent ones, both of which were sold out.  Chef Sean Brasel has prepared a special menu to compliment the extraordinary wines to be poured during the Hundred Acre Winery experience.   Gold Card members enjoy their 20% perk…  As of July 8th, only 18 seats were available, so reserve ASAP!  Call 561 354 9800 to reserve.  

(Reception 7:00 pm   Dinner 7:30 )

Passed Hors d’Oeuvres:

Classic Steak Tartare Canapés

Light Lobster “Ceviche” Spoon, Rose Water & Fresh Orange

Roasted Red Pepper & Corn fritters

Cucumber Babaganoush with Confit Baby Tomato

 

2016 Layer Cake Rosé of Pinot Noir & 2015 Cherry Pie Pinot Noir Three Vineyards

 

First Course:

Pressed Duck Confit Roulade

Fermented Strawberry Jam, Shaved Foie Gras,

Bittersweet Chocolate, Tart Strawberry Gel, Pistachio Crisp

2013 Cherry Pie Huckleberry Snodgrass Pinot Noir, Russian River Valley

 

Second Course:

Charcoal Roasted Veal Loin

Roasted Sunchoke Pudding, Red Wine Blue Berry Demi,

Roasted Sunchokes, Fresh Borage

2013 Cherry Pie Rodgers Creek Pinot Noir, Sonoma Coast

 

Third Course:

Ancho Cured Slow Roasted Buffalo Tenderloin

Confit Vanilla Baby Beets, Confit Heirloom Baby Carrots, Red Wine Plum Butter

2013 Hundred Acre Cabernet Sauvignon Ark Vineyard, Napa Valley

&

2013 Hundred Acre Cabernet Sauvignon Kayli Morgan Vineyard, Napa Valley

 

Dessert:

Warm Dark Chocolate Lava Cake

Sour Cherry Ice Cream, Burnt Honey Meringue , Toasted Hazelnut Dust

Hundred Acre Fortification Port, Napa Valley

$250 per person (+7% sales tax and +20% gratuity)

 Call 561 354 9800 to reserve